In a medium-size mixing bowl, whisk the powdered sugar with the whiskey, apple cider, pumpkin pie spice and salt until smooth.

Working one at a time, dip a donut into the glaze then hold it over the bowl for a few second to let any excess drip off. Flip the donut and place glazed-side up onto a cooling rack placed over a cookie sheet. Repeat with the rest of the donuts.

While the donuts are still slightly wet, sprinkle with pepita seeds and nutmeg.